Name: Peanut-Butter Nut Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 2 tablespoons butter; 4 tablespoons brown sugar; peanuts (enough to coat bottom of loaf pan in single layer); 1 tablespoon water; 1 egg; 1 cup brown sugar; 2 tablespoons peanut butter; 2 tablespoons melted butter; 1 cup buttermilk; 2 cups sifted flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt

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Recipe by PanNan

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Peanut-Butter Nut Bread created by A Good Thing

This recipe is from the Culinary Arts Institute Encyclopedic Cookbook of 1950. It was posted in a thread about old vintage cookbooks. Next to the recipe is a black and white photograph of the bread and a description that reads: Youngsters sing with all their might. Hooray! It's peanut-butter bread tonite. This recipe belongs in the Southern region - the home of Georgia peanuts!

Ready In:: 1hr 20mins
Yields:
Units:

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ingredients

Topping
2 tablespoons butter
4 tablespoons brown sugar
peanuts (enough to coat bottom of loaf pan in single layer)
1 tablespoon water
Batter
1 egg
1 cup brown sugar
2 tablespoons peanut butter
2 tablespoons melted butter
1 cup buttermilk
2 cups sifted flour
¹⁄₂ teaspoon baking soda
1 teaspoon baking powder
¹⁄₂ teaspoon salt

directions

Topping: Spread butter on bottom of loaf pan.
Cover evenly with sugar and peanuts.
Sprinkle water over mixture.
Cover with batter.
Batter: Beat egg.
Add sugar gradually, beating it inches.
Stir in peanut butter and melted butter.
Add milk.
Sift together flour, soda, baking powder and salt.
Add egg mixture, stirring in until well-blended.
Bake in moderate oven (350) 1 hour.

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RECIPE MADE WITH LOVE BY

@PanNan

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@PanNan

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"This recipe is from the Culinary Arts Institute Encyclopedic Cookbook of 1950. It was posted in a thread about old vintage cookbooks. Next to the recipe is a black and white photograph of the bread and a description that reads: Youngsters sing with all their might. Hooray! It's peanut-butter bread tonite. This recipe belongs in the Southern region - the home of Georgia peanuts!"

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review by WI Cheesehead

8/21/2007

I used whole wheat and Sucanat (a more natural form of brown sugar). I see now why they say to spread the butter on the bottom of the pan! I melted it and when I poured the batter over it, the peanuts all got shoved to the side. I think it got a little brown on the sides and top, but my DD was supposed to take it out of the oven and she just turned it off and left it in there, so I'm sure it cooked more. She liked it anyways! :) Would try again following directions better and using a little more peanut butter (all natural).

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review by MA HIKER

6/30/2007

Oh Yummy! I am a big PB fan and this certainly gets my approval. Made the house smell lovely too. ZWT 3

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photo by A Good Thing

6/15/2007

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review by A Good Thing

6/15/2007

This made a nice dessert-type bread which we had hot of the oven with Honey Almond Butter on top! WOW!! And a special thanks to PanNan, our ZWT3 tour guide.

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review by Saturn

8/14/2006

Wonderful. I tried this in my four mini loaf pans. It was so neat to have these little loaves of goodness. I shared one with the neighbour and he managed to save a piece for his wife... but just barely. He loved it. The kids and I loved it. My fiance didn't get any! I will be making this again. But I had a problem with the topping sticking in the bottom of the pan. That may have been my error. And I don't know if I should have taken them out of the pans right away. I let them cool for a few minutes before I tried. I just scooped it out and "arranged" it on top. No problems. I also topped it with a basic drizzle for a little more eye appeal. Thanks for this recipe. I can't wait to make it again and serve it to my father who LOVES peanut butter!

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